Chefs
France - Daniel Rose at Spring, Bernard Pacaud at l'Ambroisie, Joel Robuchon at l'Atelier, Eric Frechon at le Bristol, Michel Guerard at les Prés d'Eugenie, Michel Bras in Laguiole, Georges Blanc in Vonnas, Paul Bocuse in Lyon, Marc Haeberlin of the Auberge de l’Ill à l'Ilhaeusern, the late Bernard Loiseau, Yannick Alléno at le Meurice and Pierre Gagnaire, Guy Savoy and Alain Senderens
Exploring Algeria with Paris chef Pierre Gagnaire
Monaco - Alain Ducasse at Louis XV
Italy - Cesare Gioccone and Giorgio Rocca
USA - Daniel Boulud at Daniel, Gavin Kaysen at Cafe Boulud, Thomas Keller at Per Se

Restaurants
France - in Paris: Spring, l'Ambroisie, l'Atelier, Le Bristol, le Grand Vefour, le Meurice, l’Entrecôte, Senderens, Pierre Gagnaire, Guy Savoy
other cities: Michel Bras in Laguiole, Georges Blanc in Vonnas, Paul Bocuse in Lyon, Auberge de l’Ill à l'Ilhaeusern
Monaco - Louis XV
USA - Cafe Boulud (New York)

Beer - Belgian (Mort Subite, Orval, Trappist) and beer bars, Czech, German/Bavarian

Bananas - Honduras

Barbecue - Austin, Texas - Salt Lick open pit

Cheese
France - Haute Quercy: goat cheese Cabecou,
Holland - making of Gouda and Alkmaar, markets, cheesemakers of Amsterdam
Italy - making Parmigiano/parmesan, Reggiano, mozzarella
France - Comté, Paris cheese shops, cheese trays in restaurants

Coffee - Kenya, Bali, Guatemala, Haïti, Indonesia, Italian cappucino

Chocolate/cacao
plantations and harvest - Ecuador, Ghana, Dominican Republic
in stores, restaurants, bakeries

Foie gras - Périgord, Haute Quercy, in restaurants, force feeding/gavage, production

Ham
Spain - Pata Negra hams, Ibérique AOC Dehesa d'Extremadura, ham bars in Madrid
Italy - Parma prociutto

Olives - Marrakech, Dolcedo, Italy, Granada and Jerez de la Frontera, Spain,

Pasta

Rice - Indonesia, Laos, Vietnam; paella in Valencia, Spain

Seafood
Holland - herring and smoked eel, eel auctions
France - oysters, cultures in Marenne: Ile d'Oleron, Cancale, served in restaurants and brasseries, markets, bouillabaise in Marseille
Italy - sardines in Sicily
USA - Louisiana and Washington state oyster bars and cultures, Poorboys, shrimp bars, Cajun crawfish and crab

Spices
markets in Cairo, Marrakech, India
chilis - markets in Asia; Tabasco sauce
Africa - Benin, Morocco
cloves - Indonesia: Ambon,
saffron - Spain, La Mancha, Aragon
vanilla - Polynesian island Raeatea

Street food - Indonesia, Laos, Vietnam, Thailand, Benin, Senegal

Truffles
Italy - Piedmont (white Alba)
France - Provence (Richeranches, Carpentras) and Perigord

Vinegar - Modena (Italy) balsamic

Wine
vineyards in Portugal, Tuscany, France
harvests in South Africa, Italy (Cinque Terre, Piedmont), France (Alsace, Burgundy, Beaujolais, Champagne, the Loire, Provence, Languedoc-Roussillon)
tastings in Stellenbosch, VinExpo and wine bars in France, wine bars in Venice

Italian - Barbaresco, Barolo, Chianti
French - Beaujolais and Beaujolais nouveau, Sauterne, Bordeaux, Medoc, Chablis, Cote d'Or, Chateau d'Yquem, Pomerol,Tavel, St. Emilion, Champagne (Krug, Perrier, Pommery, Ruinart, Bollinger, Anselme Selosse, Rene Collard)
Portugal - port
Spain - sherry